Ingredients
28
28 servings
- •1.5 cups finely chopped green bell pepper
- •1.5 cups distilled white vinegar
- •6.5 cups white sugar
- •3 ounces liquid pectin
Instructions
- In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
- Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
- Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.
Nutritional Facts
Per 28 servings
- Calories: 182
- Carbohydrate: 47g
- Fiber: 0g
- Protein: 0g
- Sugar: 47g
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